All multi-use utensils and all show and display cases or windows, counters, shelves, tables, refrigerating equipment, sinks and other equipment or utensils used in connection with the operation of a restaurant or drinking place shall be so constructed as easily to be cleaned and shall be kept clean and in good repair. All surfaces or multi-use utensils and equipment with which food or drink comes in contact shall be free of breaks, corrosion, open seams, cracks and chipped places. (Ord. 5212 § 1 (Exh. C), 1999; 1957 code § 4.02.200.)